Flavonoids from the red alga Acanthophora spicifera

作者：Longmei Zeng, Chao‐Jie Wang, Jingyu Su, Canbing Li, Noel L. Owen, Yang Lü, Nan Lu, Qi‐Tai Zheng · 发表于：Chinese Journal of Chemistry · 年份：2001 · DOI：10.1002/cjoc.20010191116 · 被引用次数：43 · 研究领域：Seaweed-derived Bioactive Compounds、Echinoderm biology and ecology、Microbial Metabolites in Food Biotechnology

Abstract Two new flavonoids, acanthophorin A (1) and acanthophorin B (2), along with three known compounds tiliroside (3), (‐)‐catechin (4) and quercetin (5) were isolated from the red alga Acanthophora spicifera . The structures of 1 and 2 were determined to be kaempferol 3‐ O ‐α‐ L ‐fucopyranoside (1) and quercetin 3‐ O ‐α‐ L ‐fucopyranoside (2) by spectroscopic methods. Both 1 and 2 showed significant antioxidant activity.